Dementia is a major public health concern nowadays. Reduced levels of brain docosahexaenoic acid (DHA) and DHA-phosphatidylcholines (DHA-PCs) in dementia patients were reported previously. Recently, we have reported that supplementation of green nut oil (GNO) or DHA improves memory function and distribution levels of brain DHA in senescence accelerated mice P8 (SAMP8). GNO is extracted from Plukenetia volubilis seeds, and SAMP8 is a well-known model mouse of dementia. In this current study, we examined the results of GNO or DHA supplementation in the distribution levels of brain DHA-PCs in same model mouse of dementia using desorption electrospray ionization (DESI) mass spectrometry imaging (MSI). We observed significantly decreased distribution of brain DHA-PCs, PC (16:0_22:6), and PC (18:0_22:6) in SAMP8 mice compared to wild type mice, and GNO or DHA treatment restored the decreased distribution levels of PC (16:0_22:6) and PC (18:0_22:6) in the brain of SAMP8 mice. These results indicate that GNO or DHA supplementation can ameliorate the decreased distribution of brain DHA-PCs in dementia, and could be potentially used for the prevention and treatment of dementia.

Docosahexaenoic acid (DHA), an omega-3 polyunsaturated fatty acid, has significant health benefits. Previous studies reported decreased levels of DHA and DHA-containing phosphatidylcholines in the brain of animals suffering from Alzheimer’s disease, the most common type of dementia; furthermore, DHA supplementation has been found to improve brain DHA levels and memory efficiency in dementia. Oil extracted from the seeds of Plukenetia volubilis (green nut oil; GNO) is also expected to have DHA like effects as it contains approximately 50% α-linolenic acid, a precursor of DHA. Despite this, changes in the spatial distribution of DHA in the brain of animals with dementia following GNO or DHA supplementation remain unexplored. In this study, desorption electrospray ionization imaging mass spectrometry (DESI-IMS) was applied to observe the effects of GNO or DHA supplementation upon the distribution of DHA in the brain of male senescence-accelerated mouse-prone 8 (SAMP8) mice, a mouse model of dementia. DESI-IMS revealed that brain DHA distribution increased 1.85-fold and 3.67-fold in GNO-fed and DHA-fed SAMP8 mice, respectively, compared to corn oil-fed SAMP8 mice. Memory efficiency in SAMP8 mice was also improved by GNO or DHA supplementation. In summary, this study suggests the possibility of GNO or DHA supplementation for the prevention of dementia.

Cold-pressed oil from the seeds of Plukenetia volubilis L. (green nut oil, GNO) has been shown to be rich in n-3 fatty acid content, similar to flaxseed and perilla oils. These fatty acids are readily oxidized at high temperatures and under UV irradiation, limiting their potential applications. We therefore set out to clarify the physicochemical properties of green nuts. In addition, to explore means of the degradation process, we investigated the oxidation characteristics of GNO and the effects of oxidation on fatty acids. Results showed that GNO was stable up to 140℃ and exhibited greater UV resistance than the other oils. This may be related to the 10% lower α-linolenic acid content of GNO, compared to the other oils, as well as the presence of γ-and δ-tocopherols. GNO was capable of tolerating a certain degree of heat processing.

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SDF (soluble dietary fiber) and IDF (insoluble dietary fiber) fractions were extracted from 14 different foods by the modified Prosky method. Ion exchange chromatography with DEAE cellulose was employed to examine each of the fractionated sugars. Aloe fractions were further subjected to gel chromatography to examine the effect of heating on molecular weight. The SDF fractions of anhydrous samples of okra, cabbage, celery, bitter gourd, and carrot were large when autoclaved, while that of aloe was largest when unheated, and those of eggplant, edible burdock, Japanese radish, hijiki, and nameko were large when microwaved. The SDF fractions of moroheiya and okra included acid polysaccharides in large quantities, and acid polysaccharides increased further with autoclaving. The SDF fraction of celery did not show as pronounced a tendency for heat-induced increase of acid sugar. IR analysis confirmed that heating affected the functional groups of this fraction.Keywords: dietary fiber, autoclave, microwave, acid polysaccharides, IR analysisWe have heretofore focused on soya in our studies of the effect of heating on dietary fiber (DF), whereupon it has been pointed out that different foods are affected differently by heat processing, owing to differences in the DF each food contains (Takeyama et al., 1986(Takeyama et al., , 1991(Takeyama et al., , 1996. We therefore chose to study the effect of heating on the DF content and polysaccharide composition of SDF (water soluble DF) and IDF (water insoluble DF) fractions extracted by the modified Prosky method (Prosky et al., 1988) from 14 different samples.To study polysaccharide composition, we focused primarily on the SDF fractions of aloe, moroheiya, okra, and celery, tested by ion exchange chromatography and IR analysis, while aloe was subjected to further testing by gel filtration. Materials and MethodsSamples Samples consisted of 14 different low fat, low protein foods (Table 1). Each sample was washed and wiped dry, whereupon the edible portion was either grated using a plastic or ceramic grater, or minced with a ceramic knife. A portion of each sample was either placed in a commercially available microwaveable package and intermittently heated in a microwave oven for 8 to 13 min, or placed in a tall beaker, covered by a petri dish, and autoclaved at 121˚C for 30 min. Each of the processed samples was then freeze dried together with the unheated samples, then pulverized and put through a 32-mesh sieve for use in our study. All equipment was soaked overnight in 15% nitric acid solution, then washed with tap water and purified water before use.Extraction of IDF and SDF fractions by the modified Prosky method Two to 6 g of the samples were subjected to extraction by the modified Prosky method (Prosky et al., 1988) as described in a previous report (Takeyama et al., 2001), followed by dialysis and freeze drying, to obtain IDF and SDF fractions. IDF was filtered by suction with a PYREX 17G3 glass filter and the SDF was filtered by suction using a HARIO 17G5 glass filter (T...

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Dietary fiber (DF) contents of soybean and soybean foods, kinako, natto, akadashi-miso, hacchomiso and okara, were determined by the detergent fiber method of Van Soest. Pectin, main undigestible polysaccharide of soluble DF, and crude fiber were also determined. Okara had the largest total DF value. Fermented foods, miso and natto, were low in hemicellulose and pectin contents. Kinako had remarkable high value in neutral detergent fiber (NDF). The NDF fraction from soybean contained nitrogen compounds which increased with heating. By means of differential thermal analysis using DSC, it was found that insoluble compounds was derived from protein, pectic substance and others during the heating procedure and were taken into NDF fraction at the time of DF determination. Since insolubilized protein in the NDF fraction was digested by the treatment of proteases such as pepsin and trypsin, it was proposed to treat NDF with proteases for the determination of DF in the heated soybean products such as kinako.